Traditional Cuisine of Naoussa

Η traditional Naoussa cuisine masterfully utilizes the products of local production and the special characteristics given to them by the climate and the soil of the region. The main products of Naoussa are wine produced mainly from the red variety of xinomavro, producing the famous PDO Naoussa wines and peaches.

Every year in the spring the plain that stretches at the foot of Naoussa, seems to come out of the fairy tales, as it is transformed into a vast pink sea of ​​flowering peaches and it is no coincidence that Herodotus mentions that in these places were the famous "Gardens of Midas ». These are thousands of acres with crops of various varieties of "Persian apple", as Theophrastus called the peaches, because the ancients knew that these fruits came from Persia, through the campaign of Alexander the Great.

The main products of the wider area of ​​Naoussa are the derivatives of the vine, the wine and the tsipouro (grapa), the petimezi and the vine leaves from the xinomavro made by the dolmades. Apart from the peaches (table and compotes) where Naoussa and the wider area is the largest producer of the country, they are produced from fruits, cherries, apples, plums and kiwis, while from the vegetables mainly eggplants and horned peppers. Of course, with these rich fruits, excellent compotes, jams, but also pickles are made, both in households and by households. In more mountainous areas you will find honey, Vermi herbs, chestnuts, walnuts and mushrooms. From the livestock are produced mainly calves and lambs and from the cheese the feta and the batzos.

Characteristics delicacies of Naoussa is the mantza, The γαβόψαρα, The meatballs with brine, The frumenty and petura.

The pies were - and are - a key element of local cuisine. The art of making them was, in ancient times, a prelude - along of course with the dowry - for the acceptance of the future bride by the in-laws. In Naoussa, pies are produced today at home and in the taverns of scholars.

Cakes closed: prasokimadopita, batzopita, pumpkin pie, rice pie, cream pie, nettle pie, melouvoudia pie (weed), spinach cheese pie, onion pie (spring onions) and cabbage pies.

Pies open or otherwise uncovered or gulled, such as placenta (mainly with feta), patsavouropita and trachanopita

Sarmades (lachanondolmades), but also dolmadakia with sour and black vine leaves.

Beans are made with you were a beanbag.

The meat They are cooked in many ways such as the chicken or the rooster with a rib or noodles, the wild boar with chestnuts, plums, quinces or olives, the beef with eggplants, the pork with leeks, celery and quince and the goat with spring onions. In the pitcher are cooked together or separately pork, zigzag and beef while the trout are cooked fried with goat butter and garlic.

Characteristics sweet of the area are the must pie, the mustache cookies and the gakria.